Serves 4
25 min
Grilled Zucchini-Corn Salad
Recipe GLPRc36f2d64e7c10a
A bright, charred summer salad featuring grilled corn and zucchini tossed with a zesty lime-vinegar dressing. The smoky grill marks complement the sweet kernels and tender zucchini, finished with a hint of honey and red pepper heat. Serve warm, at room temperature, or chilled.
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Ingredients
3 ears corn, husks and silks removed
3 medium zucchini, sliced lengthwise into ½-inch thick planks
3 tablespoons olive oil, divided
¾ teaspoon salt, divided
¼ teaspoon black pepper
1 tablespoon lime juice
1 tablespoon apple cider vinegar
½ tablespoon honey
¼ teaspoon red pepper flakes
Directions
Preheat your grill to medium-high heat.
Lightly brush the corn and zucchini planks with 2 tablespoons of olive oil. Sprinkle evenly with ½ teaspoon salt and the black pepper.
Place the corn and zucchini directly on the grill grate. Cook for about 4 minutes, then rotate to create cross-hatch grill marks. Continue cooking and rotating every 4 minutes until the vegetables are tender and evenly charred, about 12–15 minutes total.
Remove the corn and zucchini from the grill and let cool slightly.
Cut the corn kernels from the cobs and place them in a large bowl.
Cut the grilled zucchini planks into bite-sized pieces and add them to the bowl with the corn.
In a small bowl, whisk together the lime juice, apple cider vinegar, honey, remaining ¼ teaspoon salt, red pepper flakes, and the remaining 1 tablespoon olive oil until well combined.
Pour the dressing over the corn and zucchini and toss gently to coat. Serve warm, at room temperature, or chilled.
